High Protein Sausage Pancake Muffins

These high protein sausage pancake muffins are a weekday breakfast game changer packed with flavor and quick to make ahead for busy mornings. Tender from the cheese and moist from maple syrup these stay soft and never dry out. I lean on them whenever the schedule makes a sit-down breakfast impossible.

When I first tried these I was just hoping to get my picky teens to try breakfast before school they now ask me to make extra so they can eat them for snack

Ingredients

• Ground turkey breakfast sausage: adds lean protein and savory flavor use pre seasoned or seasoned ground turkey for best results
• Eggs: provide structure and help hold the muffins together large fresh eggs work best
• Milk: keeps the muffins tender and light whole or two percent both work
• Maple syrup: adds a touch of sweetness to balance the cheese and sausage always use pure maple if you can
• Protein pancake mix: forms the base and boosts protein content I use Kodiak Cakes for extra flavor and texture
• Shredded cheddar cheese: gives melty richness and binds the batter sharp cheddar adds more punch but mild is fine

Step-by-Step Instructions

Preparation and Oven Preheat:

Set your oven to three hundred seventy five degrees and grease a twelve cup muffin tin generously I use nonstick spray and sometimes even a brush of oil for insurance these muffins can stick easily

Cook the Sausage:

Crumble the turkey sausage into a large skillet over medium heat Stir and break it into small pieces about the size of peas as it browns Cook until no longer pink then let it cool so it does not scramble the eggs later

Mix Wet Ingredients:

In a big mixing bowl whisk together the eggs milk and maple syrup Beat them until you see a smooth just slightly frothy mixture

Add Dry to Wet:

Pour the protein pancake mix into the wet bowl Stir with a spoon or spatula only until there are no dry spots left It is fine if the batter looks slightly lumpy do not overmix or the muffins get tough

Fold in Sausage and Cheese:

Take the cooled sausage and the shredded cheddar and gently fold both into the batter Use a spatula and light motions so you do not overwork the mix

Fill Muffin Tin:

Spoon the batter into the prepared muffin cups Fill each cup about three quarters full this gives room for rising and prevents spillover

Bake:

Place in the oven and bake for eighteen to twenty two minutes Check at eighteen using a toothpick in the center it should come out clean and the tops will look golden brown

Cool and Remove:

Let the muffins cool in the pan for five minutes before transferring to a rack They are delicate when hot but firm up as they rest

Save

I always look forward to folding that cheddar into the warm batter the smell alone takes me straight back to slow Saturday mornings with everyone in pajamas eating straight from the cooling rack

Storage Tips

Once cool store these in an airtight container in the fridge for up to four days I stack them between pieces of parchment paper for easiest grabbing You can also freeze for up to two months Thaw in the fridge overnight or microwave directly from frozen for about thirty seconds

Ingredient Substitutions

If you do not have turkey sausage regular pork works just as well Even crumbled cooked bacon is a fun twist Any protein pancake mix should do but shoot for one with minimal added sugars If cheddar is not on hand Monterey Jack or Colby cheese melt nicely too For dairy free use a plant based milk and omit cheese altogether

Serving Suggestions

Serve these warm with a drizzle of extra maple syrup or a dollop of Greek yogurt My family loves them with fresh fruit on the side On extra busy days the muffins make a satisfying snack right out of the lunchbox

Quick Recipe Origins

This recipe takes inspiration from classic sausage pancakes but in muffin form for easy meal prep and eating on the move The use of protein pancake mix is a nod to modern nutrition needs blending old school flavor with a boost of protein

Recipe FAQs

→ Can I use pork sausage instead of turkey sausage?

Yes, pork sausage works well and adds a richer flavor. Be sure to drain excess fat before adding to the batter.

→ How do I prevent muffins from sticking to the pan?

Generously grease your muffin tin, or use silicone liners to make removal easy and preserve texture.

→ Can these muffins be made ahead for meal prep?

Absolutely! Store cooled muffins in the refrigerator for up to five days, or freeze for one month.

→ Is it possible to substitute the cheese?

Cheddar adds sharp flavor, but you can try Monterey Jack or Swiss for a milder taste.

→ How can I make these gluten free?

Simply use a certified gluten-free protein pancake mix to adapt for gluten-free diets.